The end of the winter comes slowly, but unmistakingly. It still can be very nippy. We also come towards the end of winter root vegetables. I already made some matzos for Easter weekend and because I did not have any teff in the house I made 2 versions: 1 with buckwheat flour and the other one with chickpea flour. Both delicious!

On top I made this wonderful carrot hummus spiced up with a homemade ras el hanout, a very aromatic Moroccon spice mix. You can buy it of course but as you know I love to make it myself and like in Moroccan households, you can experiment with what you have in the spice drawer and make your own version. This one is inspired by Vegetarian Tagines & Couscous, by Ghillie Basan.

Recipe for Ras el
hanout:

1 tsp black
pepper corns

1 tsp
cloves

1 tsp
fennel seeds

1 tsp
allspice berries

2 tsp cardamom
pods

1 dried chilli
pepper or chilli flakes to taste

2 tsp
coriander seeds

2 tsp
ginger powder

2 tsp curcuma

1 tsp mace

2 cinnamon
sticks

2 tsp dried
mint

1 tsp dried
lavender

6 dried
rose buds

A long list
of ingredients but very simple to assemble: just toast, mix and grind or pound.
Experiment with the spices. When you don’t have 1 or more of the list, don’t
freak out, it’s just another version. It is said that in Morocco every
household make her own.

Toast peppercorns
up to ginger powder in a dry iron frying pan with a thick base, shake once in a
while till the spices start smelling. Remove from the heat and let them cool in
a small spice grinder or stone mortar. Grind or pound roughly, then add ginger powder
up to the lavender and rose buds. Grind some more. Add lavender and rose buds and
give it a last pounding . You may see bits and pieces of colour; that’s good!

You´ll need for the carrot hummus:

500 g
winter carrots

4 fat
cloves of garlic whole(with the skins on)

1 tin
chickpeas (400g), drained

2-4 tbsp
tahini

2-4 tbsp
lemon juice

2-4 tbsp
water

1-3 tbsp of
ras el hanout

Fresh coriander

Salt and
pepper

How to:

Pre heat
the oven on 450°F.

Clean the
winter carrots and cut into 1 cm discs. Mix together with the garlic cloves, 2
tbsp of olive oil and season with salt and pepper. Bake for about 25 minutes in
the hot oven, till done and a little browned.

Let it cool
and then throw it all, garlic cloves removed from their skins(!), together in a
big bowl and use a stick blender or into a blender or other kitchen machine and
mix into your desired structure of hummus. I always start with 1 tbsp each of
tahini, lemon juice and water and 1 tsp of ras el hanout. Taste and keep adding
till you love the taste!! Pepper and salt
to taste, sprinkle with coriander.

Over mij

Since november 2007 celiac disease has been diagnosed with me and did I start with the gluten-free diet and lifestyle. I'm very interested in health and food issues. And besides, I Love Cooking. I think cooking is creating. I'm not content with the gluten free range of products in the shops in Holland, so I make most of the food myself. I think gluten free food must be healthy, real food, but above all very tasty. Also non-celiacs must (and they do!) enjoy my food.
I am 50 years old and I live, together with my son, in Rotterdam, Holland.***
Sinds november 2007 is bij mij coeliakie geconstateerd en ben ik begonnen met een glutenvrij dieet. Ik ben erg geïnteresseerd in gezondheid en voeding. Daarnaast ben ik gek op koken. Ik ben niet tevreden over het aanbod van glutenvrije artikelen in de winkels, dus maak ik vrijwel alles zelf. Glutenvrij eten moet lekker zijn, gezond en ook voor niet-coeliakers aantrekkelijk zijn.